Making Focaccia: Put water and yeast in bowl of mixer and whisk by hand to combine.

Add remaining ingredients and mix at low speed for 2 minutes.

Mix on speed “2” (aka medium) for 4 minutes.

Spray a large bowl and place dough in the bowl. Spray top of dough lightly, cover with plastic and proof at room temperature for 2 hours.

Divide into four sections, shape each section into a loaf and place on a sheet pan lined with parchment paper. A half sheet pan will hold two loaves. If you have a ¼ sheet pan, use only one loaf per sheet pan.

Combine the diced herbs and olive oil. Brush the loaves with the olive oil/herbs mixture, cover with plastic and proof for 1 hour at room temperature.

Once proofed, push down on the loaves with fingers, making dents over the surface of the dough. Sprinkle with coarse sea salt.

Bake at 350 degrees for about 30-40 minutes, or until lightly browned and hollow-sounding when tapped.

Brush with the Amoretti Olive Oil when first removed from oven. This will greatly enhance the flavor and provide additional texture. (This oil is not to be used for baking.)